These won tons are a fun twist on jalapeño poppers.  The filling is creamy with a little bit of crunch and  just enough kick.  If you don’t have a food processor, you can mince the jalapeños by hand and make the filling using a mixer.  Each won ton has ~ 90 calories.

Yield: 24 wontons; Prep Time: 25 minutes; Cook Time: 12 minutes

• 2 oz jarred jalapeños, drained
• 1 Tbsp juice from jalapeño jar
• 8 oz Neufchâtel cheese (1/3 reduced-fat cream cheese)
• 1/4 cup Panko style bread crumbs
• 24 won ton wraps

1. Preheat oven to 425 degrees Farenheit.  Prepare two baking sheets with cooking spray.
2. Use a food processor to pulse jalapeños until minced.  Add jalapeño juice, cream cheese, and bread crumbs to processor and pulse until well combined.
3. Lay out won ton wraps in a flat area, with a small bowl of water set nearby.
4. Spoon a half Tbsp or so of filling into the center of each wrap.
5. Wet a finger and run it along the edges of a wrap.  Fold the wrap over diagonally, forming a triangle with filling in the center.  Firmly press around the edges to seal.  Repeat with the remaining won tons.
6. Place on prepared sheets and give the tops a spritz of cooking spray.  Bake for 10 – 12 minutes, until crispy.